This simple quinoa salad has exactly the ingredients you want in a recipe for a good vegan salad. The proteins from the quinoa, pumpkin seeds and chickpeas, the healthy fats from the avocado and tahini. Tamari and maple syrup provide just that perfect balance between sweet and salty. A gem of a fresh vegan salad and a delicious vegan dressing!
Dinner & lunchSalad2 large bowls20 minutes preparation
Djuli eats plant-based and puts sustainability at number one. She works in an organic food shop and blogs about a green lifestyle. She’s a food photographer and recipe developer. Go to her website for fashion, beauty and hotspots.
This is how you make it
Put the quinoa in a sieve and wash it under the tap.
Put the quinoa in a saucepan, add 200ml water and let it simmer for 15 minutes.
Roast the pumpkin seeds in a pan without oil for about 2 minutes
Cut the radishes into thin slices, the spinach into thin strips and dice the avocado. Put them in a bowl and add the drained chickpeas.
Meanwhile, make the dressing: add the tahini, tamari, maple syrup and the water in a small bowl and mix until smooth.
Drain the quinoa when there is water left, add it to the bowl with vegetables and mix well.
Divide the salad between 2 deep plates and serve with the pumpkin seeds and possibly some pepper and salt.
Replace the quinoa for couscous and you don't need a pan anymore!